Evans J L, Moclock M A, Gealt M A
Can J Microbiol. 1986 Feb;32(2):179-81. doi: 10.1139/m86-035.
The total fatty acids were characterized from conidia, exponential phase, and stationary phase Aspergillus nidulans. Several quantitative and qualitative variations were observed. Most notable was the approximately 15-fold increase in linolenate observed during the 1st day of incubation and its subsequent total disappearance by day 4.
对构巢曲霉的分生孢子、指数生长期和稳定期的总脂肪酸进行了表征。观察到了一些定量和定性的变化。最显著的是在培养的第1天观察到亚麻酸增加了约15倍，到第4天其完全消失。
